Tuesday, 5 July 2011

Easy Homemade Pickled Ginger

Everyone has had pickled ginger as a condiment in a sushi restaurant, but did you know it can be made at home? The preparation isn't that time consuming, but the ginger has to sit in a vinegar mixture for several hours. Considering that the pickled ginger can last for up to six months in the fridge, it's well worth the effort! The final product has a wonderful color and is fresh in both flavor and texture. Not only is it great on sushi, but it's a delicious addition to marinades, stir-frys, salads,

1 lb. fresh ginger
2 cups unseasoned rice vinegar
3/4 cup granulated sugar
1 Tbs. table salt
  1. In a tall 8-quart pot fitted with a rack, sterilize a quart jar by boiling it in water for 10 minutes. Turn off the heat and leave the jar in the water until you’re ready to use it.
  2. Peel the ginger with a vegetable peeler or the edge of a spoon
  3. Using a mandoline or food processor, slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch)
  4. In a 5-quart saucepan over high heat, bring 2 quarts of water to a boil. In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil. Remove from the heat and cover the pan.
  5. When the water boils, add the ginger and cook, stirring once or twice, to soften it, about 30 seconds.
  6. Drain the ginger in a large colander, tossing the pieces so they drain well. Remove the jar from the water bath, and drain well. 
  7. Transfer the ginger to the jar, using a canning funnel if you have one. Pour in the vinegar mixture (it should completely cover the ginger).
  8. Cover the jar with its lid, allow to cool completely, and refrigerate. The ginger will be ready to eat after several hours.
Makes 1 quart.

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